Wednesday, October 27

SPOTLIGHT ON THE SFA COMMUNITY COOKBOOK

Our spiral bound tome has been getting some good press. Time magazine. Food & Wine. Lots more. Get your copy today. When you turn to page 56 and fall hard for Nathalie Dupree's "Drippings-Cooked Potatoes, Onions, Turnips, and Carrots," please note that we inserted the wrong headnote there. We'll correct it in future editions. And here's the corrected recipe below:

Drippings-Cooked Potatoes, Onions, Turnips, and Carrots
We Southerners know and love turnip greens. But turnips roots deserve respect too. When roasted along with other root vegetables like potatoes, angular turnips turn out sweet and mellow. They turn out delicious.

Read through this recipe and you'll note that the list of ingredients is short and the techniques employed are simple. Those are hallmarks of great recipes and great cooks: straightforward ingredients, cooked without folderol, and served without flourish.

Makes 6 to 8 servings

1 to 1 and 1/2 pounds turnips
1 to 1 and 1/2 pounds potatoes
1 to 1 and 1/2 pounds carrots
1 to 1 and 1/2 pounds onions
4 to 8 tablespoons bacon drippings, beef drippings, or butter
Salt and ground black pepper
1 tablespoon chopped rosemary

Preheat the oven to 350°F.
Peel the vegetables and cut them into bite-sized wedges or chunks. Leave a little of the onion root in place to hold the wedges together. Heat the drippings or butter in a large, heavy, oven-proof skillet. Add the vegetables and stir to coat. Season with salt and pepper.

Roast the vegetables, turning every 15 minutes, until they are tender and nicely browned with a few crispy edges. Taste for seasoning, sprinkle with rosemary, and serve hot.
Nathalie Dupree of Charleston, South Carolina